Cherry + Amaretto Cupcakes
 
 
Author:
Serves: 12 cupcakes
Ingredients
For the cupcakes
  • 115g dark chocolate
  • 85g unsalted butter
  • 175g soft brown sugar
  • 2 eggs, beaten
  • 185g plain flour
  • ¾ tsp baking powder
  • ¾ tsp bicarbonate of soda
  • pinch of salt
  • 250ml semi-skimmed milk
  • 1 tsp vanilla extract
  • jar of cherry preserve
For the amaretto buttercream
  • 115g unsalted butter
  • 60ml semi-skimmed milk
  • 1 tsp vanilla extract
  • 500g icing sugar
  • ¼ tsp (or ½ tsp depending on taste) amaretto liqueur (or almond extract)
Decoration
  • 100g white chocolate
  • 12 cherries
Instructions
  1. Preheat the oven to 170 deg C (fan) and line a 12-hole muffin tin with 12 cupcake cases.
  2. Break the chocolate into pieces and place in a glass bowl over a pan of simmering water. Keep stirring until all the chocolate has melted and is glossy and smooth.
  3. In a large bowl, whisk together the butter and sugar until pale. Slowly add the beaten eggs, whisking all the time. Next, add the melted chocolate and whisk together.
  4. Sift the flour, baking powder, bicarbonate of soda and salt into a separate bowl and stir together. Then, put the milk in a jug with the vanilla extract. Put a third of the flour mixture into the chocolate mix and beat well. Then add a third of the milk and beat well. Continue these steps until the flour and milk are used up. Carefully fold the flour mixture into the chocolate mixture until combined.
  5. Spoon the mixture into the cupcake cases and bake in the oven for 20 - 25 minutes. Once baked, remove from the oven and leave to cool.
  6. Once cool, use a small, sharp knife to carve a little hole in the centre of each cupcake. Add a teaspoon of cherry preserve to each hole.
For the amaretto buttercream
  1. In a large bowl, beat together the butter and sugar until smooth. Add the milk, vanilla extract and amaretto and continue to beat until smooth and creamy.
  2. Pipe the buttercream onto the cooled, cherry preserve filled cupcakes.
For the white chocolate cherries
  1. Break up the white chocolate into pieces and place in a glass bowl over a pan of simmering water. Keep stirring until all the chocolate has melted and is glossy and smooth. Dunk each cherry carefully into the white chocolate then place on a plate or tray covered with greaseproof or baking paper. Keep in the fridge for at least 30 minutes or until the chocolate has set. Place a cherry on top of each cupcake.
Recipe by The Foodie's Way at http://thefoodiesway.co.uk/the-foodie-month-march/